Butterscotch Crunchies - cooking recipe

Ingredients

1 (5 oz.) pkg. chow mein noodles
3/4 c. unsalted peanuts
1 (12 oz.) pkg. butterscotch chips

Preparation

Melt butterscotch chips over hot water (not boiling) in double boiler. Add noddles and peanuts and toss together until well coated.
Drop by teaspoon onto greased waxed paper.
Use two spoons, one to scoop mixture out of the other.
Allow to cool and dry.
Makes about 55 to 60 crunchies.